鲜榨苹果汁的理化特性和感官品质相关性.PDF

※基础研究 食品科学 2012, Vol.33, No.19 1 1 1 1 1,* 2 袁亚宏 ，王周利 ，李彩霞 ，岳田利 ，赵 镭 (1. 西北农林科技大学食品科学与工程学院，陕西 杨凌 712100 ； 2. 中国标准化研究院食品与农业标准化研究所，北京 100088) 摘 要：以9种苹果鲜榨汁为材料，通过理化指标测定和感官评价，研究鲜榨苹果汁理化特性和感官品质之间的相 关性。结果表明：1)部分理化指标之间具有显著的相关性；2)理化指标与感官特性之间存在显著的相关性：苹果香 与pH值、可滴定酸含量有显著的相关性；清香与色值、总糖含量呈正相关；涩味与可滴定酸含量、多酚含量、缓 冲容量成正相关，与pH值、糖酸比、固酸比呈现显著的负相关；酸味与pH值、总糖含量、可滴定酸含量、缓冲容 量、糖酸比、固酸比有相关性；甜味与可溶性固形物含量(SSC) 、可滴定酸含量、缓冲容量、固酸比有相关性；3) 通过回归分析建立的苹果汁滋味评价模型，回归方程显著，说明鲜榨苹果汁理化特性和感官品质具有很好的相关 性，可以实现理化指标对感官品质的预测分析。 ：鲜榨苹果汁；理化特性；感官品质；相关性 Correlations between Physico-chemical Characteristics and Sensory Quality of Fresh Apple Juice 1 1 1 1,* 2 YUAN Ya-hong ，WANG Zhou-li ，LI Cai-xia ，YUE Tian-li ，ZHAO Lei (1. College of Food Science and Engineering, Northwest AF University, Yangling 712100, China； 2.Department of Food and Agriculture, China National Institute of Standardization, Beijing 100088, China) Abstract ：The aim of the present study was to explore the correlations between physico-chemical characteristics and sensory measures of fresh apple juice from 9 varieties. The results showed that: 1) there were significant correlations among partial physico-chemical characteristics of apple juice; 2) significant correlations were found between physicochemical characteristics and sensory measures of apple juice. The fruity aroma of apple juice was significantly correlated with its pH and titratable acidity. A positive correlation was observed between the faint scent and color value or total sugar content.